Natalie Coughlin is a 12-time Olympic medalist swimmer who grew up with these crispy snacks made by her Filipino great-grandmother. “The Lipton onion soup mix was her secret ingredient,” says Coughlin, who has also competed on Dancing with the Stars. You can make the batter up to 2 hours ahead and store in the refrigerator.

Directions

In a separate medium bowl, combine 2⁄3 cup water with the egg and ½ tsp pepper; whisk until well blended. Fold in the shrimp, carrot and sweet potato. Fold in the cornstarch mixture until it is well incorporated. The mixture should be wetter than a pancake batter but not as thin as a crepe batter. If it is too thin, add a tablespoon or so more all- purpose flour. If it is too thick, add a tablespoon or so of water.

Pour about 2 inches of canola oil into a large saucepan or wok. Heat the oil over high until it reaches 350°F. To test if the oil is ready to fry, insert the handle of a wooden spoon into the oil; if the oil bubbles up, you’re ready to go.

Working in batches, use a ¼-cup measuring cup to scoop the batter into the hot oil. You want the fritter mixture to bubble vigorously, but not violently, when it hits the oil. Fry until the fritters are golden brown and crisp, 3 to 4 minutes per side. Using a slotted spoon, transfer the fritters to the prepared baking sheet. Immediately season them with a small pinch of salt. Repeat with the remaining batter, removing any bits and pieces of batter that remain in the oil after each batch. Serve hot.

AMG/Parade Digital

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